Rhubarb Babka with Buttermilk and Almond Crumble - photo 1
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Rhubarb Babka with Buttermilk and Almond Crumble

Desserts Regional Cuisine of Poland 60 min Medium 29 wyświetleń ~37.19 PLN * - (0)
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Description

A delicate, spring rhubarb cake that combines the tartness of fresh rhubarb with a soft, buttermilk texture. This recipe is inspired by traditional Polish home cooking, with a slight twist in the form of buttermilk, which adds moisture and subtle acidity, along with an optional almond topping for a crunchy contrast. The cake is perfect for afternoon coffee, a picnic, or as a dessert after a family dinner; it looks beautiful when sliced — pink pieces of rhubarb evenly scattered in the light batter create an attractive, rustic mosaic. Serve with sour cream or vanilla ice cream for a richer effect.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 300 g
  • Sugar 200 g
  • Butter 150 g
  • Chicken egg 3 szt. (~180 g)
  • Baking powder 12 g
  • Rhubarb 500 g
  • Buttermilk 150 g
  • Vanilla sugar 10 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Almond flake 30 g
💰 Szacowany koszt dania: ~37.19 PLN (4.65 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the butter and eggs out of the fridge for about 30–60 minutes to reach room temperature (the butter should be soft, the eggs should be at a lukewarm temperature). Preheat the oven to 180°C in top and bottom mode. Prepare a bundt pan or a loaf pan about 25 cm long: grease the inside with butter and lightly dust with flour or line with baking paper.

Ingredients: Butter, Wheat flour
Use a stainless steel or glass bowl for mixing and a hand or stand mixer with a flat/paddle attachment. Mold: loaf pan 25×11 cm or bundt pan with a diameter of ~22 cm. If you don't have a mixer — you can whisk by hand with a spoon, but it will take more time.

Preparing the rhubarb

2

Wash the rhubarb, trim the woody ends, and if the stalks are very thick or fibrous, peel a thin layer of skin with a knife. Cut into pieces 1–1.5 cm long. Place the chopped rhubarb in a bowl, drizzle with lemon juice, and gently sprinkle with 20 g of sugar (taken from the total amount of sugar). Set aside for 10–15 minutes to release some juice — this will prevent the rhubarb in the pie from becoming too watery and will balance the flavor.

Ingredients: Rhubarb, Lemon juice, Sugar
Use a sharp knife and a cutting board. If the rhubarb is young and thin, you don't need to peel the skin. Well-spread pieces should release some juice after 10 minutes, but not be completely softened.

Cake - creaming butter with sugar

3

In a large bowl, place the soft butter and 180 g of sugar (from the total amount). Beat with a mixer on medium speed for 3–4 minutes until the mixture is light, fluffy, and slightly creamy. The mixture should increase in volume and be smooth — if the butter is cold, the mixture will be lumpy and difficult to cream.

Ingredients: Butter, Sugar
Use a hand mixer or a stand mixer with a flat paddle attachment. If mixing by hand, use a spatula and patience — it will take 6–8 minutes. Do not use too high a speed to avoid over-aerating the mixture.

Dough - adding eggs and buttermilk

4

Add one egg at a time to the creamed butter, mixing for 20–30 seconds each time until combined before adding the next one. After adding all the eggs, add the vanilla sugar and mix for another 10 seconds. Then gradually pour in the buttermilk, mixing on the lowest speed just until the ingredients are combined — the mixture should be smooth and slightly runny.

Ingredients: Vanilla sugar, Buttermilk
Add the eggs one at a time to prevent the mixture from curdling. Use a spatula to scrape the mixture from the sides of the bowl every 20–30 seconds to ensure the ingredients combine evenly.

Dough - combining dry ingredients

5

In a separate bowl, mix the sifted wheat flour with baking powder and salt. In three batches, add the dry ingredients to the butter mixture, mixing briefly on the lowest speed or stirring with a spatula — just until combined (the mixture should be thick but not dry). Avoid overmixing to keep the cake soft.

Ingredients: Wheat flour, Baking powder, Salt
Sifting the flour ensures aeration. If you notice dry lumps, gently press them with a spatula — the mixture should be uniform in color.

Cake - adding rhubarb

6

Gently squeeze out the excess juice from the rhubarb (not all of it) so that the batter doesn't become too runny. Place the rhubarb into the bowl with the prepared batter and gently mix with a spatula, ensuring the rhubarb pieces are evenly distributed — avoid mixing too vigorously, as the rhubarb will break down and turn the batter pink.

Ingredients: Rhubarb
Mix from the bottom to the top using a wide spatula. The properly mixed batter has evenly distributed pieces of rhubarb but is not completely colored.

Baking

7

Transfer the batter to the prepared pan, smoothing the top with a spatula. If you are using optional toppings — sprinkle almond flakes on top before baking. Bake in a preheated oven at 180°C (top and bottom) for 45–55 minutes. After 40 minutes, check with a toothpick: insert it into the center of the cake — the toothpick should come out dry or with a few moist crumbs, but not coated with raw batter. If the top is browning too quickly, loosely cover the pan with aluminum foil.

Ingredients: almond flake
Use an oven thermometer if you have one — ovens vary. The baking dish should be placed on the middle rack. Do not open the oven in the first 25 minutes to prevent the cake from sinking.

Cooling and removing from the mold

8

After baking, turn off the oven, slightly open the door, and leave the pan for 10 minutes to allow the temperature to drop gradually. Then, remove the pan from the oven and set it on a rack. After another 10–15 minutes, run a thin knife along the sides of the pan, turn the pan upside down, and gently remove the cake. Allow it to cool completely on the rack — hot fruits and moisture can cause the top to become too soft.

Use a cooling rack for even cooling. Quickly taking the cold pan outside can cause the cake to crack.

Glaze and decoration

9

Once completely cooled, sift a thin layer of powdered sugar on top through a sieve to achieve a delicate, snow-white motif. If you want extra moisture, you can prepare a simple glaze with 50 g of powdered sugar and 10–15 ml of lemon juice (mix until smooth and slightly runny) and drizzle it over the cake. Toasted almond flakes will add extra crunch and look nice as well.

Ingredients: Powdered sugar, Lemon juice, almond flake
Use a small metal sieve to sift the powdered sugar. If you are adding lemon glaze, apply it thinly — it sets quickly and contrasts nicely with the rhubarb.

Serving

10

Cutting: use a large, sharp serrated knife or a cake knife. It cuts best after completely cooling, then the cake will hold its shape and not crumble. Serve by the slice on a plate, optionally with a spoonful of sour cream, natural yogurt, or a scoop of vanilla ice cream.

Serve at room temperature or slightly chilled. Before cutting, make sure the cake has completely cooled — this will make it easier to cut evenly.

Fun Fact

💡

Rhubarb was initially used in Europe mainly as a medicinal plant; it gained popularity as an ingredient in desserts in the 19th and 20th centuries, especially in northern European countries where it thrives in cooler climates.

Best for

Wiosenne popołudnie Piknik Rodzinne popołudnie przy kawie

Tips

🍽️ Serving

Serve pieces of the cake with a light sour cream or yogurt to enhance the flavor of the rhubarb. For a more dessert-like version, add a scoop of vanilla ice cream. The cake looks lovely on a ceramic plate with a garnish of fresh mint.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days. If storing in the refrigerator, take it out 30 minutes before serving to bring it back to room temperature. You can freeze cut pieces for up to 3 months — thaw slowly in the refrigerator overnight.

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